Curd: Cheese Making Calculator
Every number a home cheesemaker has to get right — offline, and cited.
What it does
Curd does the math that stands between you and a ruined batch — milk-to-cheese yield (style bands or the Van Slyke formula), rennet and direct-set culture dosing, calcium chloride for store milk, saturated-brine salt math, and citric acid for 30-minute mozzarella — then carries the batch into the cave with a flip-and-wax aging log: ready-by dates, target temperature and humidity, and reminders.
Every value is cited to a named source: the Van Slyke yield formula, Gianaclis Caldwell, Ricki Carroll, the Cheese Science Toolkit, and New England Cheesemaking Supply.